Recipes Ingredients Seafood Recipes Salmon Recipes Salmon with Brown Sugar and Mustard Glaze 3.4 (321) 16 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 24, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 8 Glaze salmon with a sweet-and-tart mixture of brown sugar, red-wine vinegar, and shallots that brightens the rich fish for a quick and delicious springtime-inspired meal. Ingredients 1 tablespoon extra-virgin olive oil 1 large shallot, minced ¼ cup red-wine vinegar ¼ cup whole-grain mustard ¼ cup packed dark-brown sugar Coarse salt and ground pepper 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets 1 bunch watercress (about ¾ pound), thick stems trimmed 1 lemon, cut into wedges, for serving Directions Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.) Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges. Anna Wiliiams Cook's Notes If you like, in place of the salmon, use eight 6-ounce striped bass or halibut fillets. Rate it Print